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Sweetpotato Crust Quiche

Created for the North Carolina SweetPotato Commission by Healthy Liv.This sweetpotato crust quiche uses a base of thinly sliced roasted sweetpotatoes for the crust, and its filling is loaded with sautéed veggies and cheese! It’s a delicious, healthy, and protein-filled dish to make for a special breakfast or holiday brunch! 

Recipe

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 222 kcal

Ingredients
  

Sweetpotato Crust

  • 20 oz. sweetpotato roughly 1 very large or 2 medium
  • 2 tsp. cooking oil I use avocado or grapeseed oil to withstand high heat
  • 1/2 tsp. each black pepper salt, and garlic powder

Egg Filling

  • 1 tsp. cooking oil
  • 1 small onion chopped
  • 1/2 cup chopped bell pepper I used frozen!
  • 3 oz. fresh spinach
  • 6 eggs
  • 1/4 tsp. each black pepper and salt
  • 2 Tbsp. milk or cream
  • 1/2 cup cheddar cheese divided

Instructions
 

For the Crust

  • Preheat oven to 375 degrees. Wash sweetpotatoes, peel, and then dry with a clean towel if they’re still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have one.
  • Spray a 9-inch pie dish with cooking spray and layer sweetpotato rounds in the bottom, overlapping heavily. Cut the remaining sweetpotato rounds in half and use to line the sides of the pie dish. Drizzle 2 tsp. cooking oil over the top of potatoes and sprinkle with black pepper, salt, and garlic powder. Bake for 20 minutes until sweetpotatoes are soft and beginning to crisp.

For the Filling

  • While sweetpotatoes are in the oven, sauté onion and bell pepper in 1 tsp. cooking oil. (If using frozen bell peppers, add near the end of the cooking time.) Once onion is soft, add spinach and stir until it wilts. Let cooked veggies cool.
  • Whisk 6 eggs in a medium bowl and add milk or cream with salt and pepper. Stir in 1/4 cup cheese and cooked veggies.
  • Once sweetpotatoes have softened and are beginning to crisp, remove from oven and pour egg mixture over top. Sprinkle 1/4 cup cheese on top and return to oven for 28-30 minutes, until eggs are set. Let cool for two or three minutes and then serve.

Notes

Note: To prep in advance: sauté veggies for filling and cook sweetpotatoes in pie dish the day before. The next day, beat eggs, add veggies, and pour into pie dish, then cook according to the directions. 
Note 2: Milk was used in nutrition label calculation
Nutrition Facts
Sweetpotato Crust Quiche
Serving Size
 
1
Amount per Serving
Calories
222
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
174
mg
58
%
Sodium
 
267
mg
12
%
Potassium
 
532
mg
15
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin A
 
15467
IU
309
%
Vitamin C
 
23
mg
28
%
Calcium
 
147
mg
15
%
Iron
 
2
mg
11
%
Net Carbohydrates
 
19
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 222kcalCarbohydrates: 23gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 174mgSodium: 267mgPotassium: 532mgFiber: 4gSugar: 6gVitamin A: 15467IUVitamin C: 23mgCalcium: 147mgIron: 2mgNet Carbohydrates: 19g